Pretty cake that melts your teeth

Have you ever been struggling with a bunch of things for a while and finally all in one day they all clear away and the sun comes out again? That was my day yesterday. I felt like I'd been banging my head against the wall for a bunch of different situations and in one day - one by one, they resolved in the best way possible, except for this cake.
This cake.
I made this cake with the best of intentions - it looks good - doesn't it?
It's not.
At least I didn't think so.
My loving husband declared the one bite he ate - delicious. That's because he loves me.
I made this cake for MOPS - so sorry, mamas... it just wasn't my best effort.
It seems like it would taste good - it looks delicious - but it's a sopping wet mess of over-sweetened slop. Wow... I know how to sell it, yes?
I want to try another poke cake... one with less - slop. I had one a friend made, it was simple and delicious... unlike this.
I'm going to give this recipe to you, only because maybe you might want it. Maybe it is something you might want to try on your own. I wouldn't suggest it, but hey, I'm not going to tell you how to live your life. At least the pictures are pretty.

Strawberry Poke Cake

Ingredients
1 box white cake mix plus ingredients to prepare the mix

Strawberry White Chocolate Mixture:
14 oz sweetened condensed milk
3/4 cups white chocolate chips
1 package 3 oz JELL-O strawberry flavor gelatin
1/4 cup warm water

Other ingredients:
2 cans 21 oz each strawberry pie filling
2 cups heavy whipping cream full fat and cold
2 tablespoons sugar
1 teaspoon vanilla extract
10-15 fresh strawberries sliced

Prepare White Cake:
Preheat oven to 350F.
Grease and sprinkle with flour a 9-x-13 inch cake pan.
Prepare white cake mix according to box instructions. Pour batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes and using the bottom of a wooden spoon, poke holes all over the cake.

Strawberry White Chocolate Mixture:
In a medium, microwave safe bowl, combine white chocolate chips and sweetened condensed milk. Heat in the microwave until hot for about 1 minute, stir and heat 30 seconds or more if needed. Stir until fully combined, smooth and shiny.
Stir in the strawberry gelatin mix into the warm water. Make sure it dissolves, otherwise it will be gritty. Stir the strawberry mixture into the condensed milk mixture until fully combined and smooth.
Pour the strawberry chocolate mixture all over the cake and using a spatula spread it evenly into the holes.
Let the cake cool completely and refrigerate for about one hour.

Other layers:
Top the cake with the strawberry pie filling if using.

Whipped Cream:
In a large bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
Using a spoon, scoop the whipped cream all over the cake and spread it with a spatula.

Garnish:
Garnish the cake with sliced strawberries.
Refrigerate the cake for at least 8 hours or better overnight before serving.